A few weeks ago, I shared that I had decided to try developing a few baking recipes of my own. After a bit of brainstorming with the boys, we came up with Peanut Butter Chocolate Chip Cookies. PB cookies are classic, add a little chocolate and they are even better.

peanut butter cookies

So, after several batches, revisions and a few trial runs by friends, we have our recipe. A peanut butter cookie with the added sweetness of chocolate and peanut butter chips with the well known hash marks and fine sugar coating. I have to say the process of this was pretty fun. I learned a lot about recipe development, flavors, and the science of baking. It’s definitely something I’ll take on again…very soon.

peanut butter cookies

To create this recipe I used a kitchen scale to weigh ingredients. If you choose to use a different flour (say all-purpose flour) use a little more (about 2 1/4 cups) than the measurement given.

Peanut Butter Chocolate Chip Cookies

1/2 cup/4 oz brown sugar

1/2 cup/4 oz granulated sugar, plus additional 1/4 separated

1/2 cup/4 oz butter (I used Earth Balance baking sticks, butter works too), room temperature

1/2 cup/4 oz creamy peanut butter

3 tsp Ener-G egg replacement + 4 Tablespoons water (or 2 eggs)

2 tsp vanilla extract

1 tsp salt

1 tsp baking powder

2 cups/10 oz whole wheat pastry flour

1/2 cup/4 oz semi sweet chocolate chips

1/2 cup/4 oz peanut butter chips

peanut butter cookies

Preheat oven to 350 degrees.

In a large mixing bowl cream butter, peanut butter, brown sugar and 1/2 cup granulated sugar and vanilla. Add egg equivalent to the wet mixture and thoroughly combine.

In a separate bowl mix together dry ingredients; flour, baking powder and salt. Slowly add to wet ingredients until combined. Add in chocolate chips and peanut butter chips.

peanut butter cookies

Drop by rounded tablespoons into remaining 1/4 cup of granulated sugar to lightly coat, then place on prepared baking sheet. Flatten slightly, making a criss-cross pattern using the tines of a fork.

peanut butter cookies

Bake at 350 degrees for 13-15 minutes or until set and just beginning to brown.

peanut butter cookies

20 Responses to Peanut Butter Chocolate Chip Cookies

  1. I have actually never made peanut butter cookies before (cookies and peanut butter aren’t that far spread here in Germany …), but love both, so these sound great! I will definitely not find any peanut butter chips here, though (and will just chop up some chocolate for the chocolate chips), so could you recommend a substitute or would you opt for simply skipping them all together?

    • Alison says:

      Johanna,
      You could just skip the peanut butter chips and be fine. Chopped chocolate sounds like a wonderful way to add the chocolate!

      • That’s how I manage to get SOME kind of chips into my chocolate chip cookies … they sure make them look very old-style and home-made, at least that’s what I keep telling me.

  2. Looks fantastic! I love your yellow mixing bowl too! :-)

  3. Allison says:

    Yum! Thanks for weighing the ingredients too – makes it so much easier for me to use my gluten free flour! Will try soon and let you know how it came out!

    • Alison says:

      I really liked baking with the scale. With so many people using different flours in their recipes I really think it’s the way to go. What gluten-free flour do you like to use for baking? I’d like to try, but get so overwhelmed by the possibilities.

      • Allison says:

        I like using almond flour. However, for recipes where I’m substituting for regular flour I’ve had the most success with Mama’s Gluten Free almond flour blend. It has the best mix of flours that acts the most like regular flour I think.

  4. cheryl says:

    Alison, we’re so on the same wavelength. After not making peanut butter cookies for close to a year, I made some earlier this week with my kids. I knew we’d eat them all in a sitting, so I only baked up one batch and froze the rest for later.

    Now, of course, I want to try your recipe — and eat them all at once!

    • Alison says:

      I have that problem too. Usually when I make these they don’t make it past the afternoon before they are all gone.

  5. Kristen says:

    Looks like you reached cookie perfection! Well done!

  6. Those look so good! I love the whole wheat flour and the pictures of them unbaked with sugar on top are so pretty! I’m going to save this to try, thank you :)

  7. Wow that looks fantastic! 😀 two of my most favourite ingredients, Chocolate and Peanut Butter! Will definitely try it! How much less should we use for the all purpose flour? Perhaps 1 and 1/2 cups of all purpose flour? would that be reasonable?

  8. Karly says:

    I love the combo of chocolate and peanut butter. Possibly a little too much! Your cookies look amazing!

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